Gift from the kitchen: Jam filled cookies

New year is coming ^^, it's time for giving. And I think the best thing that you can give is something you made it yourself. 

This jam filled cookie is cute but very easy to make. And the most special thing is there is no dairy product or egg, so the one who's allergic to egg or dairy can have cookie that they can truly enjoy.
For the jam, you can use any kind that you like.  Don't for get that you need to warm it before using as it will become liquid when hot and thicken when cool. So the jam will stay in place after it cool. Pack this lovely cookie in a box (place wax paper between each cookie to prevent the jam stick to the other piece) and send it to the one you love ^^. I think they will be happy to receive them.

Note: I invented this recipe for people who's allergic to dairy product and egg but if you just want to reduct your saturated fat intake, you can use 90g butter and 85g Shortening (Non-hydrogenated rice barn oil shortening) instead. 

Jam filled cookies

Makes 15-16 pieces 

165g ................................. Shortening (Non-hydrogenated rice barn oil shortening)
1/2tsp .............................. Salt
100g ................................ Icing sugar
1tsp ................................. Vanilla extract
1/2tsp ............................. Lemon zest
260g ............................... All purpose flour

1/2cup ............................ Strawberry Jam (or you can use the one you like)

I use this Shortening  (non-hydrogenated rice barn oil shortening).

Beat the shortening and salt until smooth.

Add the icing sugar and beat until fully combine.

Pour the vanilla extract into the bowl, beat to combine.

Sift the flour into the bowl, with lemon zest and mix to combine.

Pour onto the work surface, knead until smooth.

The dough will be smooth.

Roll into 4mm thickness, freeze for 30 minutes.
Meanwhile preheat the oven to 180 C.

Line the baking sheet with baking paper or Silpat.
Cut the dough into into 5.5 cm rounds and cut 2.5cm rounds from half of the cookies.
And place on the prepared baking sheets.
Note: You can re-roll until using all the dough.
Freeze the dough before cutting if the dough is too soft.

Bake for 15-16 minutes or until golden brown.
Remove from the baking sheet and let it cool completely before filling.

Warm the jam in the microwave until it become boil.
Spoon the jam into the center of the cookie, place another piece on top.
Note: if the jam becomes thick warm it again use it while hot. 

Let the jam cool and firm up before eating.

Gift from the kitchen: Jam filled cookies